Crispy Rosemary Parsnip Skillet Fries

Getting bored of sweet potato fries? Yah, I know. I really count on delicious, slow carb root veggies when I'm in a low-grain mode, but even (my favorite) sweet potatoes can become redundant. Hello parsnips!

Parsnips are root vegetables that look like large, white carrots, and belong to the same family, but have a slightly nutty taste and will lend an earthy richness to your plate, especially your Sunday roast! They can be eaten raw, stewed, hashed, or even pureed into a mash, like potatoes, but I really love them roasted or fried in a cast iron skillet. (Bonus: cast iron adds a little iron to your food!)

Parsnips also boast an impressive array of nutrients, including fiber, folate, and vitamin C! While their peak season is fall to spring, you can find them year round in your market or farmer's market. I recently moved back to Switzerland from Mallorca, and while it may be summer, it can get a bit chilly some days, so turning on my stove or oven in July has become a thing again! But, don't worry, these are super quick and easy to make!

4 to 5 small to medium size parsnips, lightly peeled and cut into french fry shapes

2 tablespoons extra virgin coconut oil

1 tablespoon extra virgin olive oil

sprig of rosemary, chopped or hand torn from the stem

pinch of sea salt

In a cast iron skillet, heat coconut oil and olive oil. A parsnip should sizzle, but not pop upon contact with oil.

Toss some chopped rosemary herbs into the oil.

Add parsnips. (Depending on the size of your skillet, you may fry them in batches.)

Turn and fry the parsnips until they're golden brown.

Remove the parsnips and rosemary from the oil and place onto a paper towel until they're ready to serve.

Add a pinch of sea salt and serve, preferably immediately while they're still hot!